Raw Carrot Cake with Cashew Vanilla Frosting

Summer is here and this means tons of fruits, ice creams and, of course, raw/ frozen dessert! I tested this recipe already two weeks ago, but unfortunately haven’t had the time so far to upload it, since I was camping in the desert for the whole last week at the Israeli version of the Burningman – sorry for that! The Midburn was amazing though and such a spiritual and unforgettable experience. I met the most genuine and beautiful people and enjoyed full 5 days of pure happiness, lots of art, dancing and self-expression! To make my absence, and since today is my last day of classes for the second semester, I’ll spoil you guys with even more tasty recipes in the upcoming weeks! 🙂

These yummy carrot slices are really great and so easy to make. Since you don’t have to bake them, you just whip up both the cake and the frosting ingredients in your high-speed blender, place it in the freezer to cool down and voila! It’s also a great way to make your kids eat some more carrots by the way! 😉

They are…

vegan

gluten-free

refined sugar-free

deliciously creamy! 🙂

Let me know what you think about this recipe in the comments! Tipps for improvements are always welcomed and appreciated! If you try this recipe, please take a photo and send it to me via Facebook or tag me on Instagram. Also make sure to check out the video below for visual instructions! 🙂

For the dough, place all the batter ingredients in a high-speed blender until combined. You want it to be rather hard - if it's too mushy add more oats and/or shredded coconut.

Line a baking tray with parchment paper and place the dough inside. Use a spatula or the backside of a pie server to evenly press the dough down. Place in the freezer while you make the frosting.

Mix all the ingredients for the frosting and blend them up in your mixer. You might want to adjust the sweetness according to your personal taste. Once smooth (shouldn't be too liquid but creamy), pour it over the hardened dough and spread evenly with a spatula.

Top with crushed pistachios and more ground vanilla beans and place in the fridge, if you prefer it to be more soft, or in the freezer, if you want it to harden up a bit (in case you store it in the freezer make sure to let it cool down at room temperature before eating).

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It should be there already! If you put your mouse on the pictures inside the recipe post there should appear a pin it button! 🙂 Anyways, I’ll add another button soo, so it’s easier in the future! Pls let me know if it doesn’t work!

You’ve got to be kidding me!!! I just made this and am enjoying every bite of it! It’s absolutely delicious. I do have a question though. I’ve never made this type of “frosting” and am wondering if I allowed it to blend longer, would it come out smooth and creamy? I didn’t want to over blend it so I didn’t get to that consistency. NOT that it matters at all – this is wonderful. Thank you for sharing this recipe!

I’m glad you like the recipe!! 🙂 I don’t know how long you usually blend it but I did it like 2-3 minutes and it was perfectly creamy and smooth. I personally don’t like it when there are small cashew pieces left so I always blend it until it’s really creamy and smooth 🙂

I usually buy mine in the teva castel market, because I’ve found that they have the best quality. I like the chaokoh brand (although it’s labelled as milk, it work great for frosting an whipped cream and actually separates the liquid from the cream). But most supermarkets have it. I only found one labelled as cream but I can’t remember the brand name. If you’re not sure, buy several cans from different brands and compare. You usually see when you open the can (shake it well first) if it’s rather liquid or more creamy 🙂